Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber

ÇARKCIOĞLU E., CANDOĞAN K.

2nd International Congress on Food Technology., Aydın, Turkey, 5 - 07 November 2014

  • Publication Type: Conference Paper
  • City: Aydın
  • Country: Turkey
  • Istanbul Medipol University Affiliated: Yes